Mushroom ketchup recipe

This is a non-tomato ketchup made mushrooms and spices. It is a great seasoning for meat and poultry. Plan ahead. Mushrooms should rest for 24 hours during the first stage of the recipe.

Preparation time: 20 minutes

Cooking time: 1 hour and 45 minutes

Total time: 2 hours 5 minutes

Ingredients:

• 1.1 / 2 pounds mushrooms, firm and fresh
• 1.1 / 2 tablespoons pickling salt
• 1 ounce dried porcini mushrooms
• Hot tap water 3 Cup
• 2 cups white wine vinegar
• 3 large shallots, peeled or 1 small onion, peeled,
• 1 clove garlic, peeled,
• 10 allspice berries or a quarter-teaspoon of pepper in Jamaica
• 4 whole cloves
• 3 large leaves club
• 2 bay leaves
• Half a teaspoon of ground ginger
• Half a teaspoon of freshly ground pepper
• A quarter cup medium dry sherry

Preparation:

Wipe mushrooms with a damp cloth or a clean brush. Do not wash them if possible; if necessary, quickly stir with a bowl of water and a lift and leave quickly. Cut the ends of the stems discolored or damaged parts. Slim-cut (a robot equipped with a hard disk, sliced finely made short work of this task) mushrooms and mix well with salt in a ceramic bowl. Cover the mushrooms with a cloth and let stand for 24 hours, with occasional stirring. They are very dark (last ketchup will be the color of black bean soup).

At least one hour before the end of salting, combine dried porcini with hot tap water; Let stand, covered, until completely smooth.

Lift the mushrooms soaked in your liquid with a slotted spoon (this is to remove dust that may be in the liquid) and in the bowl of a blender or food processor. Leave the comfort liquid down for a minute or two , then carefully pour over the mushrooms and sat before the differential dust. Puree the soaked mushrooms and pour to keep the puree in a saucepan. Without rinsing the blender, puree salted mushrooms; add to that the puree to the pot.

Do give about half a cup of vinegar in a blender and the shallots and garlic and process to a puree. Add pureed mixture into the pan with the remaining vinegar, pepper, cloves, mace, bay leaf, ginger and pepper. Bring the mixture to a boil over medium heat, reduce heat and simmer tomato sauce, uncovered, stirring frequently, for 1 to 2 hours / 1:01 or until mushrooms are small very soft almost like jelly, and ketchup is thick.

To test the proper consistency, spoon on a plate and let stand for 10 minutes, with the pot from the heat; When little or no liquid emerges from solids, tomato sauce has thickened enough. If this test fails, again cooking for as long as necessary.

Press the tomato sauce through a sieve to remove the bay leaves and whole spices and puree again if required, in batches, in a blender or food processor running until the texture is velvety.

Rinse out ketchup back into the pot and boil again, stirring constantly over medium heat. Add the sherry.

Boiling in tomato sauce, hot clean half-pint of beer or glasses, so that a quarter-inch head space. Seal jars with lids new canning two parts in accordance with the policies and procedures for 15 minutes (for the size of the pot) in a boiling water bath manufacturers. Cool, label and store the jars. Let the sweet tomato sauce for a few weeks before serving. For at least a year kept in a cool pantry.

Yield: 4 cups

Recipe Source: Fancy Pantry by Helen Witty (Other)
Reprinted with permission.